Coconut Curry Chicken Noodle Soup with Spicy Chickpeas

• Chantal Organics Extra Virgin Olive Oil
• ½ tsp chilli flakes
• 1 can Chantal Organics Chickpeas, drained
• 2 tbsp sesame seeds, toasted
• 400g chicken breast or thigh, sliced
• Salt and pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• ¼ cup yellow curry paste
• 1 can Chantal Organics Coconut Cream
• 2 cups chicken stock

To serve

• 250g egg noodles
• Steamed carrot and broccolini or broccoli
• Fried shallots
• A handful fresh coriander
• Lime wedges

1. To make spicy chickpeas, add a drizzle of extra virgin olive oil to a saucepan over medium heat. Add the chilli flakes and chickpeas. Cook for 5 minutes. Add sesame seeds, stir to combine and remove from the heat.
2. For the coconut curry chicken soup, add a drizzle of extra virgin olive oil to a casserole dish. Season the chicken with salt and pepper and cook until browned. Remove and set aside.
3. Sauté the onion until softened, then add garlic, ginger and yellow curry paste. Cook until fragrant.
4. Add coconut cream, chicken stock and chicken. Bring to a simmer. Cook for 10 minutes or until the chicken is cooked through.
5. Cook the noodles according to the packet instructions and divide into bowls with the steamed carrot and broccolini.
6. Ladle the coconut curry soup over the noodles and top with chickpeas, shallots, coriander and lime wedges.

SERVING SUGGESTION
Garnish your noodle soup with sliced spring onions.

Chantal Organics